Peanut Processing Quality Basic Data

Based on the requirements of peanut processing purposes (e.g., edible, oil extraction, deep processing, etc.), systematic analysis and research were conducted on the sensory quality of peanut kernels (including seed shape, 100-pod weight, 100-kernel weight, kernel yield rate, skin color, etc.) and their physicochemical and nutritional quality (such as moisture content, crude protein, crude fat, unsaturated fatty acid ratio, etc.). This process established an evaluation index system for peanut processing quality and built a basic database of peanut processing quality.